Pages

TDM CCN Header

09 November 2015

Spaghetti with Leftover Rotisserie Chicken Ragù Sauce

I believe that I am not alone in having leftover problems when meals are finally concluded and I start clearing up the table. Being the one who takes care of the before and after meals at home, I tend to push everyone to eat up and not leave the leftovers. Sometimes I am successful, sometimes I'm not. I don't like wasting food. However, there is one kind of food that always (whatever I do) remains. Rotisserie chicken and roasted potatoes are quite popular in Italy and they are usually sold side by side the pizza al taglio (pizza by the meter) in the pizzerie.

When I don't have anything to serve on the table, pizza or rotisserie chicken are great dinner options. And when I buy the chicken, which I always buy whole, a third would usually remain. I have already shared a few recipes to save the rotisserie chicken leftovers and this time I am sharing my ragù made of the leftover chicken instead of ground veal beef and pork.

What I like about using leftover rotisserie chicken is
that it is already exploding with flavors and when mixed with other
ingredients in a dish, the whole dish gets that extra flavor. I
think every country has a different recipe for the rotisserie chicken.
Some may have a lot of spices while in some countries, there are none. In
Italy, the chickens are roasted with minimal flavorings and no spices
and after trying some in Germany and France, the same thing applies too.
But what spices you have in the chicken when they were roasted, you
will definitely get subtle hints of them in the ragù. It can even be
better!

ShareThis

COPYRIGHT

All photos and text copyright: Rowena Dumlao - Giardina. If you re-post a recipe, please give credit and link to this site and PLEASE DO NOT RE-POST THE FULL RECIPE. If you are interested in using the photos, please contact me at: weng.dumlao@gmail.com